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A rich and creamy soup packed with tender potatoes and sharp cheddar cheese. Topped with crispy bacon and fresh chives, it's the ultimate comfort food in a bowl, perfect for a chilly day.
Cook Bacon and Sauté Aromatics
Create the Roux and Add Liquids
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A rich and creamy soup packed with tender potatoes and sharp cheddar cheese. Topped with crispy bacon and fresh chives, it's the ultimate comfort food in a bowl, perfect for a chilly day.
This american recipe takes 50 minutes to prepare and yields 6 servings. At 601.73 calories per serving with 18.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Soup
Mash for Creaminess
Add Dairy and Cheese
Final Seasoning and Serving
Omit the bacon. Sauté the onions in 4 tablespoons of butter instead of bacon fat. Use vegetable broth instead of chicken broth.
Sauté one finely diced jalapeño with the onion. Add a few dashes of your favorite hot sauce at the end for extra heat.
In addition to bacon and chives, top the soup with a dollop of sour cream or Greek yogurt.
Add 1 cup of diced carrots and celery along with the onions for extra flavor and nutrition.
Swap out the cheddar for other good melting cheeses like Gruyère, Monterey Jack, or a smoked Gouda for a different flavor profile.
Potatoes are an excellent source of potassium, an essential mineral and electrolyte that plays a key role in regulating blood pressure, heart function, and fluid balance.
The cheddar cheese and heavy cream contribute calcium, which is vital for building and maintaining strong bones and teeth, as well as for muscle function and nerve signaling.
The carbohydrates from the potatoes provide a readily available source of energy, making this a hearty and satisfying meal that can help fuel your body.
Cheesy Potato Soup is a rich and indulgent comfort food, high in calories, fat, and sodium. While it contains beneficial nutrients from potatoes and dairy, it's best enjoyed in moderation as part of a balanced diet.
A 1.5-cup serving of this Cheesy Potato Soup contains approximately 550-650 calories, depending on the specific ingredients used, such as the fat content of the bacon and cream.
Yes, this soup is great for making ahead. Store it in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it cools.
Reheat the soup gently in a saucepan over low heat, stirring frequently. Do not bring it to a boil. You may need to add a splash of milk or broth to thin it back to your desired consistency.
Freezing dairy-based soups can be tricky, as they may separate or become grainy upon thawing. For best results, you can freeze the soup base *before* adding the cream and cheese. Thaw, reheat gently, and then stir in the dairy and cheese before serving.
A grainy texture is usually caused by one of two things: using pre-shredded cheese with anti-caking agents, or overheating the soup after adding the cheese and cream, which causes the dairy to curdle. Always use freshly shredded cheese and low heat.